Cucumber Salad
Published May 14, 2024
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 0 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cucumbers (about 6 Persian or mini seedless, or 1 English)
- Salt
- 3tablespoons vinegar (red or white wine, rice or Sherry)
- 1½teaspoons honey or granulated sugar
- ½small red onion, thinly sliced and rinsed under cold water
- 2tablespoons chopped dill
- Black pepper
Nutritional analysis per serving (4 servings)
30 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Thinly slice, then transfer to a colander set in the sink. Toss with 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine sea salt and set aside to drain at least 5 minutes or up to 30.
- Step 2
In a medium bowl, stir together the vinegar and honey until the honey is dissolved. Shake the cucumbers in the colander to get rid of any moisture, then transfer the cucumbers, red onion and dill to the bowl. Stir to combine, then season to taste with salt and pepper.
Private Notes
Comments
My mom made this, but no sugar or honey. Just white vinegar, salt, pepper, sliced cucumbers, and a little water to dilute the vinegar. I add a touch of granulated garlic powder. I just don't know why so many recipes call for sugar when it isn't necessary. If you want a sweeter cucumber salad, use rice vinegar or white balsamic.
The sweetener is added because this is a classic recipe for sweet and sour cucumbers. Apparently you are addicted to sour. Curious you denigrate the salad as "poor peoples." As for why "we're" all fat, that's a personal issue you'll have to deal with on your own. Perhaps elimination snark from your diet might help.
I believe it means to only peel every other 1/2 inch section vertically so when you're done half of the cucumber still has peel on it. helps to retain shape and structure. (this would look "striped")
Some variations I've tried (and sometimes combined), along with tweaking basically every ratio: - Soak the onion in vinegar and water for 5-10 minutes, to temper the onion-y-ness - Stir every 2 hours - Add sesame oil - Wait 8+ hours to serve - Add 1/4c water - Use rice vinegar - Sub some of the white sugar for brown - Sub out the red onion for shallot - Add sesame seeds just before serving - Add razor thin garlic matchsticks (only if chilling for several hours, and if you like raw garlic, although enough vinegar will temper it somewhat)
Excellent and simple. Salting the cucumber and letting it sit 30-60 minutes is important. We use the left over as a sandwich topping as well as eating it as a salad. The salad is not sweet. The honey balances the tartness of the vinegar.
I made this, and it was delicious, but I thought the cucumbers themselves got to limp. I had followed the recipe and sliced them very thinly. I had also drained the cucumbers in advanced in a calendar and pad them dry with a paper towel Any advice on how to keep it from getting so limp?